Line the base of a 23cm loose-bottomed cake tin with a round of greaseproof paper or baking paper. Set aside.

Pop 200g of the digestive biscuits into a bowl and use the end of a rolling pin or the bottom of a jam jar to crush them. If you have a food processor, you can whizz the biscuits in it to blitz them into crumbs. Finely chop 3/4 of the white lemon drizzle chocolate bar and add to the biscuits.

Tip the butter into a small bowl and microwave for 1 min to melt it. No microwave? Put the butter in a small pan and melt it over a low heat. Pour the butter into the biscuit crumbs and use a spatula to stir them together. If they're in a food processor, just whizz a few times to combine. Scoop the buttery crumbs into the cake tin, then level the top with the back of the spoon. Transfer the tin to the fridge and chill for 1 hr.

When the base has chilled for 1 hr, pour the double cream into a mixing bowl and whisk until soft peaks form. Add the ricotta and gently fold together with a spatula to combine. Finely grate in the lemon zest and squeeze in the juice from 1 half. Gently fold to combine. Scoop the ricotta mixture into the cake tin and spread to cover the biscuit base. Return to the fridge and chill for 4 hrs or overnight.

To serve the cheesecake, coarsely grate the remaining white lemon drizzle chocolate bar. You can keep the mini chocolate eggs whole, or roughly chop them.

Run a palette knife around the edge of the cheesecake. Lift the base out of the cake tin then use the palette knife to slide the cheesecake onto a serving plate. Scatter over the white chocolate and top with the chocolate mini eggs. Serve in slices. The cheesecake is best eaten within 3 days of making.